This was a good basic chicken stirfry with the added peanutty, satay flavor. After reading the reviews (I love reviews!) I decided to add a tablespoon of cornstarch to the sauce so it would thicken quickly and not overcook the vegetables. I stuck to the recipe for ingredients and amounts but changed the cooking directions to my usual stirfry routine: cook meat, remove from wok. Stirfry vegetables on high heat. When they are done I add a paste of fresh grated ginger, minced garlic and toasted seseme oil for just 30 seconds until fragrant because ginger and garlic will burn. Then add the meat back to the wok and pour over sauce which thickens quickly with the cornstarch -- viola! This will go into my stirfry rotation since the sauce is so good. Very balanced flavors. Oh! I did add a few red pepper flakes at the very end to kick it up a notch!
Satay Chicken Stir-Fry with Snow Peas and Cilantro
Theweez68 Posted: 02/10/09
chef1greg Posted: 07/23/11
This dish was pretty good. I made it without the red chili pepper and the family liked it.
peaches112795 Posted: 04/21/13
Enjoyed the sauce. Didn't have red pepper in hand so left it out. Served it over jasmine rice cooked with the leftover chicken broth. Thought it could use a crunch like a cashew or something.